I checked out the blog first thing this morning and had to try this loaf immediately, it looked so appealing. I made the dough in the bread machine--something I do only occasionally--and it turned out beautifully. Used the weights for dry ingredients, and the dough was the perfect consistency. Not having maple sugar on hand, I had to improvise. I drizzled a little maple syrup into some sugar and stirred it together. It clumped and tended to roll off the dough, so I dipped a pastry brush in water and gingerly smoothed it out. The little bit of moisture dissolved the sugar somewhat and allowed me to spread it evenly without deflating the dough. Of course, the flavor isn't very intense, but I got the desired crackly glaze. I just pulled it out of the oven a few minutes ago, and couldn't even wait to turn it out--had to snitch a little off the end where it overhangs the edge of the pan. It is wonderful! I'll be adding maple sugar to my first online order--have been making a list since discovering your blog a few weeks ago. Thanks for a great recipe--and an excuse to buy maple sugar! Excellent, Donna - improvisation is the mother of great new recipes. Thanks for checking in - PJH

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